A simple yet refined dish that showcases Matsuhisa's innovation. The jalapeño adds a bright heat that plays against the delicate fish. The soy-olive emulsion is complex and the citrus cuts through the richness. It's a signature that defines the Nobu approach.
Tips from diners
The heat from the jalapeño is mild but noticeable. Eat this early in your meal while your palate is fresh.
This is Chef Matsuhisa's signature dish that appears on menus at every Nobu location. The black cod is cured in white miso, which both seasons and tenderizes the delicate flesh. The exterior develops a subtle glaze from the broiler, while the interior remains buttery and tender. It's a masterwork of Japanese technique.
Tips from diners
This is the dish that made Nobu famous. Order it. The miso curing creates a flavor and texture you can't replicate at home.
This signature appetizer combines textural contrast (crispy coating against tender shrimp) with flavor complexity (the spicy sauce against creamy avocado). The tempura technique is flawless and the shrimp remain tender inside their crispy shell.
Tips from diners
Order this as a starter. The crispy exterior contrasts beautifully with the rich mains that follow.
Nobu's beef preparation highlights the luxurious marbling of wagyu. The miso glaze adds umami depth without overwhelming the meat's natural flavors. The presentation is elegant and the cooking technique is precise — beef arrives at the perfect temperature.
Tips from diners
If you're not ordering the black cod, this is the alternative main. The wagyu quality justifies the price.
Nobu's omakase showcases the finest ingredients available. The sushi rice preparation is precise, the fish selection is seasonal and world-class, and the chef offers technique and plating that elevate simple nigiri into art. Each piece is a small statement.
Tips from diners
Go with the chef's suggestions during omakase rather than ordering specific pieces. The chef knows what's best that day.
Opened in 2009, Nobu Polanco is the latest outpost of Chef Nobuyuki Matsuhisa's legendary restaurant empire. The restaurant brings high Japanese gastronomy with Peruvian influence to Mexico City's most upscale neighborhood. Signature dishes like Black Cod Miso and Yellowtail Jalapeño showcase Matsuhisa's innovative approach, blending precision Japanese technique with bold Latin American flavors. The dining room and service reflect the high-end positioning.
This is destination dining for special occasions or celebrations. Dress smartly and plan to spend 2-3 hours. The experience is built for leisurely, course-by-course progression.
Book well in advance, especially for weekends. The restaurant is in Polanco and popular with locals and visitors alike. Same-day reservations are unlikely.
Expect $1,500-2,500 MXN per person for a full dinner with drinks and tip. The tasting menu is worth it if you want the chef's curated experience.
The wine and sake lists are world-class. Ask the sommelier for pairings if you're open to suggestions — they elevate the meal significantly.
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